Slow Cooker Tamale Pie

  • Slow Cooker Tamale Pie

With the cornbread topping, all you need is a simple green salad to round out this meal. It's so yummy and has a five-star reviews from everyone who tries it.

Slow Cooker Tamale Pie

Also seen on Six Sisters Stuff


1 pound ground beef, 95% lean meat
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon black pepper
15 ounces black beans ( rinsed and drained )
14 1/2 ounces canned tomatoes with green chilies ( undrained )
11 ounces yellow corn ( drained )
10 ounces enchilada sauce
2 green onion ( chopped )
1/4 cup cilantro ( minced )
8 1/2 ounces cornbread mix
2 eggs
1 cup mexican blend cheese ( shredded )


In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the cumin, salt, chili powder and pepper.
Transfer to a slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions and cilantro. Cover and cook on low for 6-8 hours or until heated through.
In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean.
Sprinkle with cheese; cover and let stand for 5 minutes. Serve with sour cream and additional cilantro if desired.

Adapted from Taste of Home


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